These lentil patties are delicious as well as healthy, and can be served as a burger on a whole grain bun, or as an entree with rice and some grilled veggies.

Ingredients

1 pound (1 1/2 cups) red lentils

5 cups water, salted

1 cup minced onion (1 medium)

1/2 cup minced carrot (1 large)

2 teaspoons minced garlic (2 cloves)

Olive oil for the skillet

2 cups chopped crimini mushrooms

1 tablespoon chopped fresh oregano

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup Japanese bread crumbs (panko)

4 1/2 teaspoons lemon juice

10 ounces firm tofu, pureed in a blender

how to make it

In a large pot, simmer the lentils in salted water until tender. Drain and cool.

In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes

Add the mushrooms, oregano, and salt and pepper to taste. Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes, and allow to cool.

Add the bread crumbs, lemon juice, pureed tofu, 2 tablespoons olive oil and cooked lentils and mix to combine. Transfer to a large bowl. Chill for 30 minutes and then shape into 8 patties.

Pan fry in olive oil in a large skillet until each side is crisp and golden. Finish in a 350°F oven if necessary to heat through.

Roger Stringer spends most of his time solving problems for people, and otherwise occupying himself with being a dad, cooking, speaking, learning, writing, reading, and the overall pursuit of life. He lives in Penticton, BC.